forelmashi

Matt — Tue, 09 Mar 2010 01:37:00 +0000

“the best profit of future is the past”

Matt — Sun, 14 Feb 2010 06:29:23 +0000

I read the first hundred pages of Don Quixote and it seems like the rest of the book is going to be the same, so I’m going to start Anna Karenina instead.

Rach 4.3 Excerpt

Matt — Thu, 11 Feb 2010 01:14:13 +0000

original: http://www.youtube.com/watch?v=KhIVb2e6t9M

revised: http://www.youtube.com/watch?v=5xIQjLyiR3k

listen for the portamento/slide violins in the original and flutes/clarinets. the revised has beautiful horn and a more flowing, water-like piano part.

the melody resembles the dies irae kind of..

Matt — Sun, 07 Feb 2010 15:01:03 +0000

it is said that a man’s character determines his fate, and some who say it do so with smiles on their faces. they mean to emphasize the role a man plays in determining his own outcome.

but I think they haven’t thought twice about themselves, else surely they would realize how little control man has over his character.

Mark Bittman’s “Lighter Gumbo”

Matt — Thu, 04 Feb 2010 21:34:29 +0000

http://www.nytimes.com/2010/02/03/dining/031mrex.html?ref=dining

http://www.nytimes.com/2010/02/03/dining/03mini.html?ref=dining

1/4 cup olive oil

Related
The Minimalist: No Oxymoron: A Lighter Gumbo (February 3, 2010)

2 tablespoons butter

1/3 cup flour

1 onion, chopped

1 green bell pepper, chopped

2 celery stalks, chopped

2 tablespoons minced garlic

Salt and black pepper

2 to 3 cups vegetable or chicken stock, or water

2 cups chopped tomatoes with their juice (canned are fine)

1 tablespoon fresh thyme, or 1 teaspoon dried

1 tablespoon fresh oregano, or 1 teaspoon dried

2 bay leaves

Cayenne to taste

1 pound scallops

Chopped fresh parsley, for garnish.

1. Put oil and butter in a large pot or Dutch oven over medium-low heat. When butter is melted, add flour and cook, stirring almost constantly, until roux darkens and becomes fragrant, about 15 to 20 minutes; as it cooks, adjust heat as necessary to keep mixture from burning. Add onion, bell pepper, celery and garlic and raise heat to medium. Sprinkle with salt and pepper and cook, stirring frequently, until vegetables have softened, about 10 more minutes.

2. Stir in the stock, tomatoes, thyme, oregano, bay leaves and cayenne. Cover, bring to a boil, then reduce heat so soup bubbles steadily. Cook for about 20 minutes or until flavors meld. Add scallops and cook until they are no longer translucent, about 2 minutes. Remove bay leaves. Taste, adjust seasoning and serve, garnished with parsley.

Yield: 6 to 8 servings.

I used a can of whole peeled tomatoes and a can of tomato sauce. It ended up tasting more like a tomato soup than a gumbo.. I had the heat low for the roux for fear of burning it, and after 15 minutes it wasn’t darkening so I just continued.. but I think you really need a dark roux so heat should be higher probably.

Matt — Wed, 03 Feb 2010 23:07:13 +0000

it is said that if you truly love someone, you should let them go. so if this is true, and if it’s actually done, then we have another case of opposites of a spectrum acting the same way.

Matt — Mon, 01 Feb 2010 04:29:38 +0000

I had this thought last week or the week prior, that I meant to post then and forgot to do. (I was debating whether to post it) I realized that in current times, it’s very unoriginal to be original.

okra

Matt — Sun, 31 Jan 2010 05:07:25 +0000

http://en.wikipedia.org/wiki/Okra

the cross section of the fruit is pentagonal and the flower has five petals

Matt — Sun, 31 Jan 2010 04:50:42 +0000

Matt — Sat, 30 Jan 2010 05:19:45 +0000

in 2010, you will know me by my deeds. that is my only resolution.